AJI AMARILLO PEPPERS RECIPES

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AJí AMARILLO SAUCE RECIPE - EAT PERU



Ají Amarillo Sauce Recipe - Eat Peru image

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by Eat Peru

Categories     Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Yield 60

Number Of Ingredients 11

½ cup ají amarillo ((50 g))
2 tbsp oil
2 eggs
3 cups water
1 tsp salt
1 tsp mustard
¼ cup white vinegar
¼ cup sour cream
1 bay leaf
1 clove garlic
Salt and pepper to taste

Steps:

  • In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
  • For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
  • Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
  • In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
  • This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE



Peruvian Green Sauce (Aji Verde) - Skinnytaste image

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Provided by Gina

Categories     Sauce

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 27

Number Of Ingredients 10

2 tablespoons olive oil
1/4 cup chopped red onion
1/2 cup light Hellman’s mayonnaise (use compliant mayo for whole30)
2 tablespoons white vinegar
4 teaspoons yellow mustard (Guldens)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup/3 oz))
2 cups chopped fresh cilantro leaves and stems (2 oz rinsed well)
3 medium cloves garlic (crushed through a press)

Steps:

  • Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
  • Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
  • Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, CarbohydrateContent 1 g, ProteinContent 0.5 g, FatContent 2 g, SaturatedFatContent 0.5 g, CholesterolContent 1.5 mg, SodiumContent 64 mg, FiberContent 0.5 g, SugarContent 0.5 g

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THe aji amarillo was not as spicy as I would have liked. Also, the garlic gave a bit of a bitter after-taste. The amount of aji-amarillo sauce was too great for the amount of potatoes. Would halve the amount of sauce for the amount of potatoes in the recipe.
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